Potatoes have a lot of problems, but here are 5 ways to give them a lift in foodservice
Potatoes have a problem. Maybe more than one problem. Right now, historically low prices are the biggest challenge for grower/packer/shippers. This leads menu R&D professionals to take them for granted as a low-cost, always-available ingredient. Potatoes have a high menu penetration, and are often viewed by foodservice professionals as a cheap plate-filler. When portions are […]
It’s time to bring real ideas to the table on Gen Z, sustainability and the future of foodservice
A recent discussion among foodservice leaders left me pondering the issue of how Generation Z diners (those born between 1997 and 2012) are defining “sustainability.” Are they an intellectually curious generation that is well read or are they being led to certain beliefs by marketers of many products from various sectors? The answer is likely […]
Advice from produce industry’s pundit worth remembering: ‘Say yes to everything’
In the fall of 2015, Jim Prevor called me one day to ask if I would like to write a column for Produce Business. I was flattered and said yes without any hesitation. And then I panicked. What would I write about? Jim said, “We’ll call the column ‘Produce on the Menu.’ You can write about […]
UK set to eliminate all single-use, disposable plastics
Britain’s Environment Secretary, Therese Coffey, is set to announce that disposable plastics such as plates, trays, cups and cutlery will be banned by the end of the year in order to protect wildlife and future generations in England. The new ban will be set in place in October 2023, starting with restaurants, cafes and takeaways […]
Fruits of Thought: Foodservice differentiation
With the pandemic receding, the restaurant industry is recuperating, and some degree of normalcy is returning. Many foodservice distributors found new strengths in being able to serve retail clients, and many foodservice operators became adept at preparing food for delivery. Still we would expect a lot of rebounding back to the norm. We’ve noticed restaurants, […]
National Food Strategy: What a tax on salt, sugar would mean
The second part of the UK’s National Food Strategy, led by Leon co-founder Henry Dimbleby, was released last week, showing what it would take financially to get the nation on a more long-term path to more healthy, sustainable eating and the potential for general practitioners to prescribe foods for patients. Among the many parts of […]
Will the fresh produce office environment ever be the same?
It feels like a lifetime ago that we were able to walk into a restaurant and order a meal without having to think twice about disinfecting our hands on arrival, registering our health situation, and in certain cases having our temperature checked. Or walk the streets without a facemask. Or have family over for dinner. […]
Technology From Ocado, Others Drives Direct-to-Home Retail Deliveries, But Toronto’s Terminal Market Helps Independents Stay Competitive
Originally printed in the April 2021 issue of Produce Business. The Toronto marketplace is changing but what remains the same is the importance of fresh food and produce in particular at a time when health and wellbeing are of greater concern than ever. Under the impact of the COVID-19 pandemic, retailers of all dimensions, including the […]
